Recipe for Anjou pigeon from the Big Green Egg

Ingredients

• 2 Anjou pigeons
• 3 cloves of garlic
• 1 sprig of thyme
• 1 sprig of rosemary
• 100 g goose fat
• 1 tsp vadouvan
• 1 tbsp butter
• 1 shallot
• 100 g chanterelles
• 1 pinch of madras curry powder
• 50 ml poultry stock
• 50 g pork caul fat
• 1 tsp ground vadouvan
• 250 ml poultry stock
• 1 orange carrot
• 1 yellow carrot
• 1 purple carrot
• ½ tbsp olive oil
• 2 shallots
• 12 green asparagus spears
• 2 sage leaves
• 1 tbsp poultry stock
• 16 rocket leaves